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@wuppleshalloweenpets: https://wupples.com/shop/probiotic/powerbite-review/ #probiotica #probiotictea #probioticfoods #probioticsupport

🐷 WUPPLES® Halloween Pets
🐷 WUPPLES® Halloween Pets
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Wednesday 28 October 2026 19:08:56 GMT
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Replying to @Sarah Mabel my take on Butternut Squash Bolognese! Full recipe below: INGREDIENTS: - 2-2.5 cups Frozen Cubed Butternut Squash (fresh will work too) - 1 lb Hot Italian Sausage (see below the recipe for a substitute in you don’t eat pork) - 2 large Celery Stalks, finely diced - 2 large Carrots, finely diced - 1/2 Yellow Onion, finely diced - 2 cloves of Garlic, finely diced - 1 cup White Wine (Sauvignon Blanc or Pinot Grigio are great options) - 1 cup Chicken Stock - 1 cup Heavy Cream - OPTIONAL: lemon wedge and Parmesan cheese for topping INSTRUCTIONS: 1. Spread butternut squash on a foil-lined sheet pan and drizzle olive oil over the top. Season to taste with salt and pepper (start at 1tsp of each if you don’t know what that means, and add more if you want). Bake at 450 degrees for 30 min (or until it starts to brown). 2. With 15 min remaining on the squash in the oven, brown sausage in a pan. Remove from the pan and set aside. 3. Add carrots, onion, and celery to the same pan and saute for 5 minutes. Add garlic and saute for an additional 30 sec. 4. Add butternut squash, wine, and chicken stock to the pan. Mash or blend with an immersion blender to combine. 5. Add sausage and heavy cream, reduce heat to simmer. Simmer for 30 minutes 6. Combine with boiled noodles and top with a squeeze of lemon juice and Parmesan cheese! PORK SAUSAGE SUBSTITUTE: Combine 1 lb of your ground meat of choice, 1 tsp dried parsley, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp oregano, 1/2 tsp whole or ground fennel, 1/4 dried rosemary, 1/4 tsp red pepper flakes, and 1/4 tsp thyme in a bowl and use in place of the hot Italian sausage above. #DinnerIdeas #weeknightdinner #dinnerinspo #pastarecipe #dinnerathome
Replying to @Sarah Mabel my take on Butternut Squash Bolognese! Full recipe below: INGREDIENTS: - 2-2.5 cups Frozen Cubed Butternut Squash (fresh will work too) - 1 lb Hot Italian Sausage (see below the recipe for a substitute in you don’t eat pork) - 2 large Celery Stalks, finely diced - 2 large Carrots, finely diced - 1/2 Yellow Onion, finely diced - 2 cloves of Garlic, finely diced - 1 cup White Wine (Sauvignon Blanc or Pinot Grigio are great options) - 1 cup Chicken Stock - 1 cup Heavy Cream - OPTIONAL: lemon wedge and Parmesan cheese for topping INSTRUCTIONS: 1. Spread butternut squash on a foil-lined sheet pan and drizzle olive oil over the top. Season to taste with salt and pepper (start at 1tsp of each if you don’t know what that means, and add more if you want). Bake at 450 degrees for 30 min (or until it starts to brown). 2. With 15 min remaining on the squash in the oven, brown sausage in a pan. Remove from the pan and set aside. 3. Add carrots, onion, and celery to the same pan and saute for 5 minutes. Add garlic and saute for an additional 30 sec. 4. Add butternut squash, wine, and chicken stock to the pan. Mash or blend with an immersion blender to combine. 5. Add sausage and heavy cream, reduce heat to simmer. Simmer for 30 minutes 6. Combine with boiled noodles and top with a squeeze of lemon juice and Parmesan cheese! PORK SAUSAGE SUBSTITUTE: Combine 1 lb of your ground meat of choice, 1 tsp dried parsley, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp oregano, 1/2 tsp whole or ground fennel, 1/4 dried rosemary, 1/4 tsp red pepper flakes, and 1/4 tsp thyme in a bowl and use in place of the hot Italian sausage above. #DinnerIdeas #weeknightdinner #dinnerinspo #pastarecipe #dinnerathome
160 años y condenado#futurama
160 años y condenado#futurama

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